Braised Pork Bone with Taro

Overview

There are also things to pay attention to when selecting taro. They must be of moderate size, even body shape, strong, with few roots, and have fine white flesh after cutting. Such taro is relatively fresh. If there are spots, dry and hardened taro, do not buy it. When selecting taro, you can also compare the weight: most of the lighter weight taro of the same kind are fleshy and glutinous, so they are suitable for purchase. Most of the heavy ones will be boiled and won't taste good no matter how you cook them, so it's best not to buy them. . . It’s important to know how to cook but also know some tips on selecting ingredients. The quality of a dish is closely related to these factors~~

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• autumn recipes
• dinner
• chicken powder
• garlic cloves
• oil
• oyster sauce
• pork crispy bones
• taro
• carrot
• salt
• soy sauce

Ingredients

Steps

1. 1 Peel and wash the taro, peel the garlic cloves and cut into thick slices.

   

2. 2 Cut taro into thick pieces.

   

3. 3 Heat oil in a pan and sauté garlic slices until fragrant.

   

4. 4 Add crispy bones and stir-fry for a while.

   

5. 5 Fry until browned on both sides.

   

6. 6 Add the taro and fry for a while.

   

7. 7 Pour in oyster sauce.

   

8. 8 Add Qingxuan soy sauce.

   

9. 9 Add salt and chicken powder and stir-fry evenly.

   

10. 10 Add 1 bowl of water.

    

11. 11 Mix well and turn up the heat.

    

12. 12 Cover the pot and simmer for about 20 minutes. The soup juice is reduced to dryness.

    

13. 13 Blanch the carrots, add to the pot, and stir-fry evenly.